Preparation method of roasted pork

1. Boil the water and add Shaoxing wine and salt.

2. Boil the pigskin face down in boiling water for about 30 seconds (this step is to facilitate insertion when using the bamboo stick jack in the future).

3. Dry the whole piece of meat, then make up small holes in the skin (the more the better), and then coat the cured meat on the meat, not on the skin.

4. Wrap the meat in tin foil without foreskin, and then put the meat in the refrigerator for the night.

Take the meat out of the refrigerator (if there is water on the pigskin, you can dry it), then coat it with a layer of white vinegar and wait for the vinegar to dry.

6. Spread the coarse salt on the skin, preheat the oven to 220 degrees, put a plate of water in the oven and bake for 35-40 minutes.

7. Take the crude salt out of the oven, tear off the foil paper, and adjust the heat of the oven to 250 degrees to continue baking until the pigskin is crisp (this process took me 15 minutes).

skill

1, I didn't provide the weight of all the seasonings because the taste depends on everyone's preference.

2. Pigskin must be dry and filled with small holes, otherwise it will not be brittle.

Put a plate of water in the oven to prevent the meat from being too dry.